Pickle Popcorn Grilled Cheese (Print)

Cheddar, tangy pickles, and popcorn meld in a golden toasted sandwich packed with savory crunch and flavor.

# Components:

→ Bread & Dairy

01 - 4 slices sturdy white or sourdough bread
02 - 1½ cups shredded sharp cheddar cheese
03 - 2 tablespoons unsalted butter, softened

→ Pickle & Popcorn

04 - ½ cup dill pickles, sliced thin
05 - 1 cup freshly popped popcorn

→ Optional Enhancers

06 - 1 teaspoon Dijon mustard
07 - Pinch of garlic powder
08 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat a large skillet or griddle over medium heat.
02 - Spread butter evenly on one side of each bread slice. Place two bread slices, butter side down, on a clean surface.
03 - Optional: Spread Dijon mustard on the unbuttered side of the bread. Layer half the cheddar cheese onto each slice.
04 - Top evenly with pickle slices, then a generous handful of popcorn. Sprinkle with garlic powder and black pepper if desired. Add remaining cheese on top.
05 - Place the remaining bread slices on top, butter side up, to form two sandwiches.
06 - Carefully transfer sandwiches to the skillet. Cook 3-4 minutes per side, pressing gently, until bread is golden and cheese is melted. Adjust heat if necessary to prevent over-browning.
07 - Remove sandwiches from the skillet, allow them to rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • Ready in under 20 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Combines creamy cheese with satisfying crunch
  • Perfect balance of savory cheese and tangy pickles
  • Kid friendly but sophisticated enough for adults
02 -
  • This sandwich maintains its crispiness for about 10 minutes after cooking
  • The popcorn adds texture but stays surprisingly intact inside the melted cheese
  • Perfect for using up leftover popcorn from movie night
  • Can be made in a panini press for beautiful grill marks
  • Pairs wonderfully with tomato soup for dipping
03 -
  • For even more flavor, butter the bread with herb butter instead of plain
  • Cook the sandwich under a weight like a small cast iron pan to create more contact with the hot surface
  • If making multiple sandwiches, keep finished ones warm in a 200°F oven while completing the batch
  • Shred your own cheese rather than using pre shredded for better melting
  • Try toasting the bread lightly before assembling for extra crunch that stands up to the fillings
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